Everyone’s loving the jubilee cupcake toppers, but I’ve had at least as many requests for the cupcake recipe itself. Since we’ll be eating the leftover cupcakes from yesterday’s party with our afternoon tea today, I thought it would be a suitable recipe for a Sunday Sweet.

If you’re using vanilla extract, stir it into your mixture now. If you’re using the vanilla sugar, add that during the next step.

In a separate bowl, sift the flour and baking powder together (and if you’re using vanilla sugar sift that in too).

Fold the flour mixture into the wet mixture with a large metal spoon.

Add 1 – 2 tablespoons of milk until the mixture drops off the back of your spoon.

Spoon the mixture into a12 hole muffin tray lined with paper cases until the cases are half full.

Bake in the oven for about 15 minutes (check after 10) until the cupcakes are golden-brown on top.

Leave to cool for at least 10 minutes before removing them from the tin (they’re so soft when they come out the oven that they could otherwise fall apart), then leave to cool completely before icing!

For the icing, beat the butter in a bowl until soft, then add half the icing sugar until you have a smooth mixture.

Beat in the other half of the icing sugar, then add 1 tablespoon of milk.

If you feel the icing is still too thick, you can add another tablespoon of milk, but since icing sugar is involved proceed with caution as you icing can quickly become to runny.

Fill the icing into a piping bag (if you don’t have a piping bag you can use a sandwich bag with a corner cut off) and pipe a swirl of icing onto each cupcake. Remember, the cupcakes need to be completely cooled – otherwise the icing will melt!

If you missed the earlier post about the jubilee cupcake toppers, they’re still available to download. Have a great Sunday everyone!